Ingredients: Naga Nag Chilli, Indian Dillenia, Garlic, Chili, hot peppers, ginger garlic, salt, sugar, soy, oil turmeric, aniseed, fenugreek, cumin, mustard seeds, oil, etc. Ingredients: Mangoes 60-64%, Soybean Oil, Salt, Acetic Acid E-260, Red Chilli, Fenugreek, Aniseed, Fennel, Cumin Seed, Turmeric, Onion Seed. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. Add the cumin seeds and fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. Although the importer is undertaking a trade withdrawal, it is likely that some products may still be on sale or people may have them at home.

Pran Naga Hot Pepper Pickle - 200g - Extremely Hot - 7oz

Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)

Hot pickle has banned addidtive - Manchester Evening News Hot pickle has banned addidtive - Manchester Evening News

I thought this was the sort of question that might result in the item being withdrawn from grubby wanton mitts. I replied that, indeed I have had Naga before. This is true, I love Naga, although the Naga Vodka I made possibly contravenes the Geneva convention (more on that another time). The product is contaminated with Sudan 1 - a red colouring that has turned up in other Indian food products recently. Any businesses that still have this product on their shelves should remove it from sale immediately and return it to their suppliers.""This product only represents a risk of health if consumed in sufficient quantity, but people should avoid using any that they have."Trading standards officer Simon Wilkes said: "This is another product contaminated with Sudan 1, which is not a permitted food additive.